Confit Garlic

Written By olivia pollock

2 Hours

〰️

2 Hours 〰️

Ingredients

  • 1 cup (approximately 150g) garlic cloves, peeled

  • 1-2 cups olive oil, enough to completely cover the garlic cloves in the pot

  • 4-5 sprigs of fresh thyme

  • Peel of 1 lemon, avoiding the white pith as it can be bitter

  • Optional: Other herbs such as rosemary or oregano, or a few dried chili flakes for heat

Method

Preheat the oven: Preheat the oven to 120c/ 240f

Prepare the Garlic: Ensure the garlic cloves are clean, dry, and fully peeled.

Combine Ingredients in a Pot: In a small saucepan or skillet, combine the garlic cloves, olive oil, sprigs of thyme, and lemon peel. If you’re adding other herbs or chili, include them at this stage.

Cook the Garlic: Place a lid on the pot or cover in tin foil and bake for 2 hours.

Cool and Store: Once the garlic is soft, remove from the oven and let it cool to room temperature. Transfer the garlic and its flavored oil into a clean jar. Ensure the garlic is fully submerged in the oil to preserve it.

Refrigerate: Store the confit garlic and oil in the refrigerator. It will keep for up to a month, as long as the garlic stays submerged in the oil.

Serving Suggestions

  • Spread the soft garlic cloves on crusty bread as a simple appetizer.

  • Mash the garlic into dressings, sauces, or marinades for added depth of flavour.

  • Use the flavored oil as a base for salad dressings, for drizzling over finished dishes, or for dipping bread.

  • Add whole cloves to pasta, pizzas, or vegetable dishes for a sweet and aromatic garlic flavour.

Notes

The beauty of confit garlic lies in its versatility. Experiment with different herbs, spices, or add-ins based on your taste preferences and the dishes you plan to use it with. I always have a jar of this in the fridge and pop it in anything that needs a flavour hit.

olivia pollock
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